||Altitude: 700-750 m. a.s.l.
||The soil is volcanic, very rich in minerals.
||By hand into crates, in the mid-end of October.
||Maceration: cold maceration for 24 hours Fermentation: on the skins follows for 3 weeks at a controlled temperature of 22 °C.
||In French oak barrique for 12 months and in the bottle for at least 12 months.
||Wonderful accompaniment to red meats, cold cuts and aged cheeses.
||Preis Nicosia Sosta Tre Santi Nerello Mascalese 2014 € 14,17